Tuesday, December 1, 2009

This dish has been one of my childhood favorite. I used to love it when my mom used to make this for me. This chutney goes very well with just plain steamed rice or as an accompaniment with Indian flat bread, chapathi. You can add more or less green chillies according to your taste.

Take the ridge gourd cubes in a deep vessel and add about a cup of water. On a medium high heat, bring this to a boil and cook until tender. Add a little more water if needed (do not add too much).

In another small pan, fry chana dal, green chilli and fenugreek seeds with little oil till chanal dal starts imparting a nice smell, till you see blisters appearing on the surface of green chillies and the fenugreek seeds start to turn brown. Take the pan off the heat and let cool a little bit.

Tranfer the contents of the pan into a blender. Add coconut, salt, tamarind, jaggery and the boiled ridge gourd (keep the water separate). Blend until smooth. Add the reserved water if necessary to get the right thickness.

Take oil in a pan, add mustard and let it splutter. Now add asafoetida, turmeric and curry leaves and fry for few seconds. Now add the mixture from the blender and stir well.

I'm a proud member of The Daring Kitchen

Copyright Policy

The images and content of www.thecookscollection.blogspot.com are copyright protected unless otherwise noted and are not permitted to be used/distributed/reproduced/published/broadcast without the prior written permission of Ramya Kiran. All rights reserved.